Braised Eggplant with Minced Pork
This braised eggplant with minced pork is a delicious and filling dish that goes great as a sauce over noodles or rice.
Servings 4
Ingredients
- ½ lb ground pork
- 2 Chinese eggplant
- Water and salt to brine eggplant
Pork Preparation
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- 2 teaspoon Shaoxing wine
- ½ teaspoon light soy sauce
Rest of Dish
- 2 tablespoon neutral oil
- 3 cloves garlic minced
- 1 inch ginger minced
- 1 tablespoon spicy chili crisp
- 1 tablespoon spicy bean sauce
- 1 tablespoon light soy sauce
- 2 teaspoon dark soy sauce
- 2 tablespoon oyster sauce
- 1½ cups water
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Prep eggplant by cutting into wedges. Place eggplants into a bowl and fill with water just enough to cover the eggplants. Add in 1 teaspoon of salt and let eggplant sit for 15 minutes.
- Marinade pork with light soy sauce, Shaoxing wine, white pepper powder, and sesame oil.
- Remove eggplant from water and pat dry with paper towel.
- Heat up oil in a deep pan or wok. Add in garlic and ginger and cook for 1 minute.
- Add in pork and brown. When pork is no longer pink, add in the eggplants.
- Add in spicy chili crisp, chili bean sauce, light soy sauce, dark soy sauce, oyster sauce. Stir the pot so pork and eggplant are evenly coated.
- Add in 1½ cups of water. Let simmer for 15 minutes.
- Lastly, add in cornstarch slurry and let simmer for a final 1 minute so the sauce thickens up slightly.
- Serve over rice or noodles, your pick!